Why does my batter stick to the pan?

Chef's answer
McGee says that breading or coating food in flour can prevent sticking. That outer layer is both a barrier and method for further creating a dry surface. A key point is to make sure you leave your meat in the pan long enough, Provost says. If you try to remove it too soon, it will stick.
Frequently asked Questions 🎓
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Dry flour doesn't stick to itself very well, so if a too-thick initial dredging creates clump-like layers of flour that aren't well moistened, in the relative violence of the fryer the dry interior of those clump-like layers will separate from each other and your breading will flake off..
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To get the breading to stick to the chops, they will be quickly dredged in flour and then dipped in egg. The flour egg mixture really helps the bread crumbs stick! Dab the pork chops with a paper towel to absorb the extra moisture. (This also helps the egg mixture to stick.
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The standard breading procedure
  • Flour: The food is first dusted in flour, shaking off any excess. The flour helps to wick up any additional moisture from the food. ...
  • Egg Wash: Next, it is dipped into a beaten egg wash. This helps the main coating stick to the food at the final step. ...
  • Breading: Finally, it's dredged in the main coating.
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    The coating falls off the fried chicken because the egg is inhibited from performing its function, which is that of binding the bread crumbs to the chicken. To help the egg`s binding function, you can: 1. Wipe each piece of chicken off well with paper towels.28 Mar 1985.
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    Without a protective insulative layer of breading or batter, the exterior will end up crazy dry/stringy by the time the centers cook through. If speed is your goal, pan-frying, poaching, steaming, or microwaving are all beter options. Or better yet, shred it up and stir-fry it..
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    The step you're skipping is the key to keeping the breading in place: resting after coating. Dredge in flour, shaking off excess. Dip in egg wash. Coat with breadcrumbs or dip in seasoned flour..
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    To get the breading to stick to the chops, they will be quickly dredged in flour and then dipped in egg. The flour egg mixture really helps the bread crumbs stick! Dab the pork chops with a paper towel to absorb the extra moisture. (This also helps the egg mixture to stick.
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